Eat More Plants.

Roasted Mushrooms & Potatoes. [quick & oh so good!]


I harvested my oyster mushrooms a few days ago and had been contemplating what to make with them…until this morning when I found this Martha Stewart recipe that seemed so deliciously simple, I knew it was going to be perfect.

And if you haven’t figured it out by now, I am a huge fan of roasting anything & everything.

2 cups oyster mushrooms, trimmed of any tough stems
2 cups chunky chopped potatoes, I used yukon, any kind will do
1/4 c parsley, finely chopped
2-3 T capers (optional, but I love the briny flavor they add!)
2-3 t sherry vinegar
2 T olive oil
1/2 t red pepper flakes (optional again but the spice is welcomed)

Preheat oven to 450.
Toss potatoes and mushrooms in the oil.
Sprinkle liberally with salt and red pepper flakes, I used about 1/2 teaspoon of salt and 1/2 teaspoon pepper.
Lay the mushrooms and potatoes separately on two rimmed baking sheets, OR throw them all onto one if you’re using a small oven and only have room for one pan.
Bake at 450 for 15 minutes.
The mushrooms and potatoes should all need to be flipped by 20 minutes to brown the other side.
Remove mushrooms when nicely browned and leave the potatoes in until golden and crisp on the outside, probably another 10 minutes depending on how thick you cut them.
Always taste if you’re not sure if they’re ready! Potatoes can be deceiving, I always taste them to check for doneness.
When your potatoes and mushrooms are ready, toss them in a large bowl with the remaining ingredients.

My homegrown mushrooms at just 5 days of growing!


4 Responses to “Roasted Mushrooms & Potatoes. [quick & oh so good!]”

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